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Summer salad with melon, cucumber and cherry tomatoes

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Ingredients for 2 servings:

  • ½ melon(s), cantaloupe or Charentais
  • ½ cucumber(s)
  • 10 cherry tomatoes
  • ½ lime(s), juice
  • some agave syrup
  • salt and pepper
  • n. B. Chili pepper(s), without seeds, quantity according to spiciness and taste
  • 2 tbsp olive oil (lemon olive oil)
  • 1 tbsp mint leaves

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel the melon, remove the seeds, and cut the flesh into wedges, then into pieces. Halve the cucumber lengthwise and remove the seeds with a teaspoon. Thinly slice the cucumber flesh. Halve or quarter the cherry tomatoes, depending on their size. Finely dice the chili pepper and slice the mint leaves. For the dressing, combine the lime juice with agave syrup, salt, pepper, and chili, and whisk in the oil. Mix the vegetables with the dressing, fold in the mint leaves, and season to taste. This salad is perfect as a side dish to fish or meat, or as an appetizer.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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